Characterization of lactic acid bacteria producing bacteriocins against chicken Salmonella enterica and Escherichia coli


N. L. Tatsadjieu1*, Y. N Njintang3, T. Kemgang Sonfack2, B. Daoudou2and C. M. F. Mbofung2

30 strains of lactic acid bacteria (LAB) isolated from 5 samples, raw and fermented cow milk, cow meat, soil and fermented-dried cassava, were screened for their antimicrobial activity against poultry pathogens Salmonella enterica CIP8132 and Escherichia coli CIP548. All the lactobacillus strains were active against the target pathogens with the strains LF2, SM3, SM4, V3 and V5 exhibiting activity higher than 25 mm. 4 of the 5 isolated cultures were confirmed as bacteriocin producing cultures, in addition LF2 strain was cocci, can grow on sucrose, was thermal resistant and was partially inhibited by proteinase K and lysozyme suggesting a nisin-like molecule. This strain with promising future needs to be further characterised.

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